Frozen porcini mushroom soup

Home Mushroom soups

Be prepared for the fact that out of all the variety of these recipes, you will like each of them. You will prepare mushroom soup each time according to a new recipe; perhaps you will add a few ingredients of your own, bringing the recipe to your usual everyday taste of food.

Some recipes are from frozen porcini mushrooms, and some are from frozen boletus mushrooms, but they are also considered white. Cream is added to some recipes for a milder taste, and some recipes with cereals and roasting have a more spicy aroma of seasonings.

All recipes presented with full descriptions and photos, which will allow you to choose at the initial stage exactly the recipe that seems best to you. Try cooking and find the most ideal taste for you.

How to make frozen porcini mushroom soup - 15 varieties

Frozen white mushroom soup
Frozen mushroom and noodle soup
Frozen porcini mushroom soup
Mushroom soup with chicken and beans
Delicious mushroom soup with cream in a slow cooker
Mushroom soup
Classic recipe for soup with porcini mushrooms
Frozen mushroom soup
Creamy mushroom soup
Light mushroom soup with porcini mushrooms
Frozen porcini mushroom, chicken and vermicelli soup
Mushroom soup
Soup with porcini mushrooms
Mushroom soup with sorrel and sour cream
Mushroom soup with barley

Cooking tips

Cooking mushroom dishes involves some significant moments. Here are some of them:

If the product is frozen, then it is first defrosted and soaked in cool water for half an hour;
Thawed mushrooms must be boiled separately in boiling water for 10 minutes, then the water with the remaining sand and all the unpleasant tastes is drained;
If you have to freeze the product yourself, then it is advisable to boil it before it goes into the freezer, this will ensure better preservation;
To make mushroom soup from frozen mushrooms more satisfying and nutritious, you can dilute the recipe with various cereals (rice, barley) or a small amount of flour added to the broth.

Follow these recommendations to delight yourself and your loved ones with truly tasty and interesting dishes.

Frozen white mushroom soup

The unusual taste of frozen porcini mushroom soup will please everyone. This soup can be prepared every day for lunch.

Ingredients:

Porcini mushrooms (frozen) – 400 g.
Carrots – 2 pcs.
Onions – 2 pcs.
Semolina – 1 tbsp. L.
Potatoes – 5 pcs.
Vegetable oil.
Salt.
Greenery.
Sour cream.

Cooking method:

Thaw the mushrooms and cut them into small pieces.

Boil the mushrooms for 20 minutes. Prepare the vegetables. Add potatoes to the broth, and then fried carrots and onions.

Add semolina. Can be served.

Recipe 1. Soup with potatoes and fresh oyster mushrooms

Required ingredients:

Oyster mushrooms – 0.5 kg.
Potatoes – 10-13 pcs.
Onion – 1 pc.
Carrot – 1 pc.
Parsley root – 1 pc.
Vegetable oil – 3-4 tbsp. l.
Sour cream - half a jar.
Pepper to taste.
Salt to taste.
Dill.
Bay leaf – 1 pc.

Cooking algorithm:

We clean the oyster mushrooms, remove the skin from the fruiting bodies, and separate the stems. Wash thoroughly and cut into small pieces.
Place the frying pan over medium heat, add vegetable oil, and fry the legs.
Carrots, onions and parsley should be cut into small slices. They need to be fried in a separate frying pan.
We scald the caps and place them on a sieve. We get rid of excess liquid and transfer it to a container with water, in which we will boil the caps for about 30-40 minutes.
Cut the potatoes into small cubes and fry thoroughly. We mix potatoes, fried oyster mushroom roots, carrots, parsley root and onions.
Salt and pepper to taste. Don't forget to add bay leaf and chopped dill.

Frozen mushroom and noodle soup

The homemade taste of this soup will not leave any of your relatives indifferent. They will ask you to make this soup again and again.

Ingredients:

Porcini mushrooms (frozen) – 200 g.
Egg noodles – 60 g.
Potatoes – 2 pcs.
Onions - 2 pcs.
Carrots – 1 pc.
Sunflower oil – 2 tbsp. l.
Tomato paste – 2 tbsp. l.
Salt.
Pepper.
Bay leaf.

Cooking method:

Add frozen mushrooms to boiling water. Cook for 20 minutes, then remove and cut into pieces. Place mushrooms and grated potatoes into a common pan.

Prepare roasted carrots and onions. Add roast to soup. 10 minutes before readiness, add noodles and spices to taste.

With cheese

Ingredients:

White mushrooms, dried or fresh – 50 g;
Potatoes – 500 g;
Carrots – 1-2 pcs.;
Onions – 1 pc.;
Processed cheese – 400 g;
Salt, pepper - to taste.

What we do:

Pour boiling water over the mushrooms for 20-30 minutes, rinse with cold water and cut into small pieces.
Bring the water in the pan to a boil, add the mushrooms, salt and cook for 30-40 minutes.
We clean and wash the vegetables. Finely chop the onion, grate the carrots on a fine grater, cut the potatoes into small or medium-sized cubes.
Add potatoes to the soup. After about 5 minutes, add the onions and carrots and continue cooking (about a quarter of an hour).
Finely chop the processed cheese or grate it. When the potatoes are almost ready, add the cheese and cook for another 5 minutes.

Easy to prepare delicious soup. The video recipe will help you quickly prepare this soup.

Ingredients:

White mushrooms – 300g.
Potatoes - 4 pcs.
Onion - 1 pc.
Greens to taste.
Nettle.

Cooking method:

Thaw the mushrooms and chop finely. Add mushrooms to boiling water and simmer for 30 minutes. Add potatoes and onions.

Add finely chopped herbs and nettles.

Mushroom soup with chicken and beans

The taste of this soup is very rich, but the main attention is drawn to the taste of wild mushrooms. Very appetizing and filling.

Ingredients:

White mushrooms -200g.
Chicken 200g.
Beans -80g.
Potatoes-3 pcs.
Celery -100g.
Carrots - 1 pc.
Onion - 1 pc.
Nettle-50g.

Cooking method:

Boil the beans first. Add chicken and cook until done. Add pre-cooked wild mushrooms to the prepared broth.

Prepare all the vegetables and chop them coarsely. Add to the broth and cook until done.

Add chopped herbs and spices just before serving.

Delicious mushroom soup with cream in a slow cooker

This dish is quick and easy to prepare. It is recommended to serve this dish with sour cream and white bread. The soup turns out very tasty and aromatic.

Ingredients:

Frozen mushrooms – 500 gr.
Butter – 1 tbsp. l.
Carrots – 1 medium-sized.
Potatoes – 3 tubers.
Heavy cream – 500 ml.
Onion – 1 pc.
Seasonings, salt.

Cooking method:

Prepare all ingredients. Boil the potatoes and mushrooms in a slow cooker, setting the cooking mode to 25 minutes. Fry onions and carrots in butter. Add mushrooms from the multicooker to the frying and fry them for 3 minutes. Grind the potatoes from the multicooker in a blender.

Place all the vegetables in the slow cooker and set the cooking mode to 5 minutes. Before serving, sprinkle with herbs and add sour cream.

Mushroom cream soup

The taste and aroma of mushroom cream soup will captivate everyone who tries it. The ideal consistency of the dish should be thick and homogeneous.

Chicken broth - 600 ml
Wheat flour - 2 tbsp.
Champignons – 500 g
Cream 20% – 200 ml
Salt and pepper - to taste
Butter - 40 g
Preparation:
Chop the champignons and onions and fry in oil until soft for 15 minutes, season with salt and pepper.
Pour 1/3 of the broth into the fried mushrooms and onions and grind them in a blender until creamy.
Melt the butter in a soup pot and fry the flour for 1.5 minutes.
Place the chopped mushrooms into this pan, pour in the broth and boil. Cook for 7–8 minutes.
Pour in the cream, boil and remove the pan from the heat.

Mushroom soup

This soup requires a large amount of mushrooms, but the soup tastes like mushrooms. This is the secret of this recipe.

Ingredients:

Fresh mushrooms (white, champignons) - 500 g.
Large potato tubers - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Olive oil - 4 tbsp. l.
Butter - 2 tbsp. l.
Freshly ground black pepper - ¼ tsp.
Sea salt - ½ tsp.

Cooking method:

Finely chop the onion. Heat olive oil and butter in a deep frying pan and fry the onion until translucent. Add mushrooms to the onion, salt and pepper, fry for 10-15 minutes until golden brown.

Peel the potatoes and carrots, chop them coarsely, add 2 liters of boiling water and cook for 5-7 minutes. Add mushrooms and cook for another 20 minutes over low heat.

Soup in a slow cooker

The recipe for making soup in a slow cooker is only slightly different from the classic one. For variety, you can make soup with noodles and carrots. For this recipe take:

250 – 300 g mushrooms;
one medium carrot and onion;
four potatoes;
vegetable oil;
two feathers of green onions and a little fresh parsley.

Place the mushrooms in a colander and rinse with warm water. Then the damaged areas are removed and cut into slices.

Then peel the carrots, potatoes and onions, rinse them and also chop the potatoes into strips, and the onions and carrots - randomly.

Then finely chop the parsley and onion feathers (it is better to cut them into rings for beauty).

Pour a small amount of oil into the multicooker and set the “Frying” mode. When the bowl is hot, pour the mushrooms into it and leave them for 10 minutes. Then add the chopped onion and fry for a while. Then remove the mushrooms from the multicooker, put carrots in it and also fry until golden brown.

Afterwards, the mushrooms are returned to the bowl, the potatoes are placed there and water is added so that it covers all the components. Close the lid and set the equipment to “Soup” mode. After the multicooker has signaled that it is ready, add green onions and chopped parsley to the dish. Everything is left for five to ten minutes. After this, you can serve the food on the table.

Classic recipe for soup with porcini mushrooms

Add the number of mushrooms according to your taste and discretion, but know that the more mushrooms, the more aromatic and tasty the soup will be.

Ingredients:

White mushrooms.
Water – 1.5 liters.
Potatoes – 3-4 pcs.
Onion and carrot - 1 pc.
Peppercorns, garlic clove, sunflower oil, salt, sour cream on a plate.

Cooking method:

Cook the mushroom broth for 40 minutes. Fry the vegetables and add to the broth. Peel the potatoes, cut them and add them to the broth. Add spices to taste.

Features of preparing soup. How and how much to cook porcini mushrooms

Porcini mushroom soup (frozen, fresh or dried) turns out rich and nutritious if you follow the preparation rules:

Mushroom soup is recommended to be consumed fresh. During storage it loses its aroma;
do not use a large amount of spices, they interrupt the aroma and change the taste of the soup;
if the recipe calls for greens, then they are added at the end of cooking or on plates;
the broth is more flavorful if the mushroom is cut into large pieces;
Mushrooms should only be cooked over moderate heat. If the flame is too strong, the mushroom will turn out tough. Over low heat it will boil and will be unpleasant in appearance and lose its taste;
When preparing the broth, add a peeled whole onion. A change in its color (it will take on a blue tint) will mean the presence of a poisonous mushroom.

To give mushroom soup a unique taste, you need to add pickled or salted mushrooms to the broth.

Frozen

To prepare soup from frozen mushrooms, they must first be properly defrosted. Place a portion of mushrooms on a plate and leave at room temperature for 30-40 minutes. After this, rinse them in 2-3 waters and set the broth to boil. The cooking time depends on the state in which the mushrooms were frozen (boiled or fresh).

If there was pre-cooking, then the standard broth preparation time (35-40 minutes) should be reduced by 10-15 minutes.

It is not recommended to speed up defrosting using hot water, as mushrooms absorb excess moisture and lose their aroma and taste.

If you are pressed for time, you can use the microwave.

Fresh

After preliminary preparation (soaking in salt water, removing debris and washing), the mushrooms need to be cooked for 40 minutes. When the “white” is ready, it sinks to the bottom. If cooking is a pre-processing for further preparation of the product (stewing, frying, baking), then the cooking time is reduced by 2 times. During the boiling process, do not forget to remove any foam that has formed.

Dried

Dried porcini mushroom has a strong mushroom aroma (brighter than fresh), in order to preserve it, you need to correctly prepare the mushrooms for cooking. They must first be washed in fairly cold water in 5-7 waters. Next, the mushrooms are soaked for 2-4 hours in cold water. If dried mushrooms have been stored for more than 3 years, then the soaking time is 8-12 hours.

Remove the swollen mushroom from the water, rinse, and cut if necessary. Carefully drain the water in which the mushrooms were soaked so that the sediment remains at the bottom of the dish. Add it to the dish you are preparing, it will enhance the aroma. Cooking time for soaked mushroom is 30 minutes.

Frozen mushroom soup

The taste of frozen mushroom soup with sour cream will remain in your memory for a long time. This soup would be good served with freshly prepared bread crumbs.

Ingredients:

White mushrooms-300g.
Potatoes-2 pcs.
Carrots - 1 pc.
Onion - 0.5 pcs.
Vegetable oil.
Greens to taste.
Salt and pepper to taste.

Cooking method:

In a saucepan, fry onions and carrots in vegetable oil. Add porcini mushrooms to the roast and continue frying. Add potatoes and fry them.

Pour boiling water over everything, add spices to taste. Cook until the potatoes are ready. You can serve the dish by sprinkling it with fresh herbs and adding sour cream.

Mushroom soup in Transcarpathian style from dry porcini mushrooms with noodles

Traditional Carpathian soup, very tasty and filling. Recommended to cook with homemade noodles.

Ingredients:

Onion – 1 pc.
Carrots – 1 pc.
Dried mushrooms – 100 g
Broth – 1.5 – 2 l
Homemade noodles – 250 g
Vegetable oil, salt, pepper, herbs - to taste

Preparation:

Pour boiling water over mushrooms for 20 minutes

Finely chop the onion. grate the carrots and fry in vegetable oil.

Separate the water from the mushrooms. Finely chop the mushrooms and place in a saucepan. Add onions and carrots, add broth and mushroom water. Add salt and put on fire. Boil for about 1 hour. Add greens.

Boil the noodles. When serving, first place the noodles in a bowl and then pour in the soup.

Dried mushrooms swell in the soup, so you can chop them as finely as possible

Creamy mushroom soup

This is the first dish, good to serve when for your guests. The soft, mushroom taste of the creamy soup will not leave any of them indifferent. Be sure that each of your guests will ask you for the recipe.

The recipe is for 4 servings.

Ingredients:

White mushrooms-300g.
Potatoes - 2 pcs.
Water - 1.5 l.
Carrot-1 pc.
Bow - 1 pc.
Bell pepper - 1 pc.
Chicken egg - 4 pcs.
Cream 28% -80ml.
Dill to taste.
Salt and pepper to taste.
Vinegar -1 tbsp.
Vegetable oil - 2 tbsp.

Cooking method:

Fry onions, carrots, bell peppers and mushrooms. Peel the potatoes, cut into cubes and pour boiling water over them. Bring to a boil, add seasonings to taste and fry. Cook until done. Before removing the pan from the heat, add the cream and bring to a boil.

Separately cook poached eggs.

Pour water into a separate bowl and add vinegar. Poached eggs should be cooked separately. Remove the shell from the chicken egg. Place a tablespoon of a chicken egg into boiling water with vinegar and stir the water constantly. After 2 minutes, the egg should be removed. When the soup is ready, pour into bowls, add fresh herbs and a poached egg.

Dried mushroom soup with vermicelli

The soup turns out very tasty and has a pronounced mushroom taste and aroma, since it involves a minimal amount of spices that do not interrupt the natural taste of mushrooms. You can cook it either with meat broth or without meat - in this case, the first course will be considered lean.

What we need:

dried mushrooms - 20 grams;
potatoes - 2 pieces;
onion (small) - 0.5 pieces;
carrots (small) - 0.5 pieces;
garlic (optional) - 1 clove;
vermicelli - 3 tbsp. spoons;
salt - to taste;
ground black pepper - to taste;
sunflower oil - 1 tbsp. spoon;
bay leaf - 1 piece.

A saucepan with a capacity of 1.4 liters was used.

How to make this dried mushroom soup

Take any dried mushrooms. In our recipe these are chanterelles.
Rinse, then pour hot water over them and leave for 40 minutes.
Read also: How to prepare tree mushrooms and carrots salad in Korean
Then drain the water, pour the mushrooms into a saucepan, add clean water, and cook for 30 minutes. Add salt during cooking. Afterwards, strain the mushroom broth through a sieve and pour it back into the pan. If the mushrooms were initially cut into large slices (for example, white mushrooms), then you need to chop them additionally. Return the mushrooms back to the pan.
Cut the peeled potatoes into small cubes and pour into the pan. Cook until the potatoes are almost done.
Cut the onion into cubes, and cut the carrots on a medium grater. Sauté vegetables in a frying pan with a small amount of sunflower oil. If desired, you can add finely chopped garlic to the vegetables and fry everything together.
Pour the fried vegetables into the pan, add vermicelli. Cook until the potatoes and noodles are fully cooked.
At the end, add ground black pepper, bay leaf and add salt if necessary.

Dried mushroom soup with noodles is ready. You need to let it brew for a while, take out the bay leaf, pour it into plates and you can serve it.

Author: Yulia Perepelyuk

Light mushroom soup with porcini mushrooms

Chicken broth soup. Fragrant and rich in the flavors of mushrooms and seasonings. Very tasty and easy to prepare.

Ingredients:

Mushrooms -900g.
Chicken broth – 2l.
Potatoes – 6 pcs.
Carrots - 2 pcs.
Onion -2 pcs.
Butter.
Salt and pepper to taste.

Cooking method:

Thaw mushrooms in a hot frying pan. Add vegetable oil and seasonings, fry the mushrooms.

Place potatoes and fried mushrooms in prepared chicken broth. Prepare roasted carrots and onions, seasoning to taste.

Add the roast to the broth. Bring to readiness and season the soup to taste.

Frozen porcini mushroom, chicken and vermicelli soup

Appetizing, hearty and aromatic mushroom soup. This soup is good to serve not only at lunchtime, but also for dinner.

Ingredients:

Mushrooms -300g.
Chicken meat – 250rg.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Vermicelli – 50g.
Salt and pepper to taste.

Cooking method:

Boil broth with chicken. Add seasonings to taste and add mushrooms to the broth. Peel the potatoes, cut into strips and add to the broth.

Prepare frying carrots and onions and add to the broth. 10 minutes before readiness, add vermicelli to the broth.

The soup is ready, you can serve it seasoned with freshly chopped herbs and sour cream.

Mushroom soup

The most authentic mushroom soup. Soup according to this recipe has come to our table since ancient times. The taste of this soup forced everyone to cook this dish constantly and bring the recipe to our time.

Ingredients:

Chicken broth – 1.5 l.
Mushrooms (boiled frozen) - 600g.
Potatoes-4pcs.
Rice-200g.
Carrots - 1 pc.
Onion - 1 pc.
Salt, pepper, bay leaf to taste.

Cooking method:

Place the prepared broth on the stove and bring to a boil.

Thaw the mushrooms in water and transfer to the broth. Peel the potatoes and cut them large. Add to broth.

Prepare stir-fry vegetables. Wash the rice. Place everything in the broth and bring the soup to readiness.

Don't forget to season the soup to taste by adding all the right spices.

Features of the dish

Soup with mushrooms and meat is a unique combination of animal and plant proteins. Thanks to him, the dish turns out not only tasty, but also satisfying. You can use any meat to prepare it, but the most high-calorie option is considered to be beef and pork. Fans of dietary cuisine use turkey or chicken to prepare broth.

To prepare a dish with increased nutritional value, it is recommended to use rice, buckwheat or vermicelli as additional ingredients. The peculiarity of this option is that the resulting product is saturated with carbohydrates and protein. It is often used for weight gain and consumed during times of increased physical activity.

People who have disorders in the gastrointestinal tract and monitor the calorie content of their meals are not recommended to use additional carbohydrates. Instead, it is better to add more vegetables and fresh herbs. This soup is easier to digest and does not cause a feeling of heaviness after eating.

To prepare meat soup with mushrooms and meat, place the meat in a saucepan, add cold water and put on medium heat. If the broth is already ready, then it will need to be brought to a boil, and the boiled meat cut into portions.

If you decide to use fresh or frozen mushrooms, you can add them to the soup immediately and cook along with the meat. Dried mushrooms will need to be soaked in warm water in advance - about 2-3 hours before starting to prepare the soup. Soup with mushrooms and meat will be more aromatic and rich if you add some vegetables to the broth - parsley root, a piece of carrot and half an onion.

To prepare this dish, you can take any type of mushroom - boletus, honey mushrooms, champignons, chanterelles or porcini. The taste of the soup will be more interesting if you take an assortment - a mixture of several types of mushrooms. If you use fresh wild mushrooms, you should boil them in advance in a separate pan with one peeled onion. If the mushrooms boil and the onions do not darken, then they are safe and can be cooked further. If the onion changes color, then you will need to refuse such a treat.

While the meat and mushrooms are cooking, you will need to peel and cut the vegetables into not very large pieces. Peel the carrots and chop into thin rings.

Potatoes can be cut into thin cubes or medium-sized cubes.

Pour a little vegetable oil into a frying pan, add onion and lightly fry. When the onion browns a little, add the carrots and simmer for a few more minutes. Add potatoes to the fried vegetables, fry for a few more minutes and transfer to a saucepan with soup with mushrooms and meat. Boiled vegetables can now be removed from the broth and can be used to prepare pate or vegetable puree.

Reduce heat and continue to simmer the soup for another 15 minutes until the potatoes are completely cooked. If you are cooking meat in one piece, you will need to remove it from the soup, cool slightly, cut it into small portions and put it back into the pan. If you cook soup with mushrooms and meat in already prepared broth, at this stage you can add meat boiled in advance.

When the soup with mushrooms and meat is almost ready, add a little thin vermicelli to it. Continue cooking the soup over high heat for another 5-6 minutes, after which you can add some fresh or dried herbs to it and remove from the stove.

The finished soup with mushrooms and meat can be served immediately, or you can add a piece of soft cheese to the plates for piquancy. Bon appetit!

Beef and mushroom soup differs from traditional soups in that, despite the meat content, it does not require pre-cooking the broth. This soup can be boiled in water or, ideally, using frozen broth, which many housewives save after boiling meat for salads. As a result, the cooking time of such soup is significantly reduced, but its deep and rich meaty taste is completely preserved. The beef intended for this soup is fried along with spicy spices in vegetable oil, which gives the soup a special and unique aroma and color. Thanks to the presence of a large amount of pearl barley, mushrooms and vegetables, the soup turns out thick, nutritious and very satisfying.

Try to prepare an unusual soup with beef, mushrooms and barley using this simple recipe and you will surely love its bright and unusually rich taste. This first course is quite capable of withstanding competition with other popular soups and taking its rightful place among the usual ones. A thick, aromatic soup with meat, delicious slices of mushrooms and pieces of juicy vegetables will appeal to all those who love hearty and substantial first courses. And for those who count calories and try to limit themselves in food, this nutritious and not too high-calorie soup can become a separate and completely complete meal. Beef soup with barley and mushrooms is an excellent option for a tasty and healthy first course that your whole family will certainly enjoy!

Soup with porcini mushrooms

Porcini mushrooms are very aromatic and the taste of mushroom soup will remain in your memory for a long time.

Ingredients:

White mushrooms -300g.
Potatoes 4 pcs.
Carrot-1 pc.
Bow - 1 pc.

Cooking method:

Add mushrooms to boiling water and cook until tender. Then remove the mushrooms from the prepared broth. Chop the potatoes and add to the broth.

Fry carrots and onions in a frying pan. Add mushrooms and finely chopped garlic to the fry. Add salt and pepper to taste.

Description

The soup is based on meat, vegetable or mushroom broth , and its homogeneity is achieved by grinding with a blender. Added sour cream, cream, egg yolks, or butter also contribute to the thick concentration of the soup. The simplicity of its preparation is also important.

A delicious puree soup is made from mushrooms frozen for the winter, which has become a classic in the cuisines of many countries around the world. See interesting recipes with mushrooms: cheese.

Calorie table

Name of the dish	Carbohydrates gr.	Squirrels gr.	Fats gr.	Calorie content Kcal.
Soup – puree of frozen porcini mushrooms	8	4	5	70

Mushroom soup with sorrel and sour cream

Mushroom sourness, that’s the aftertaste you’ll be left with after this soup. Pleasant and delicate taste that you will want to taste again and again.

Ingredients:

Porcini mushrooms -500g.
Potatoes - 2 pcs.
Carrots-2 pcs.
Bow - 1 pc.
Sorrel - a bunch.
Fresh greens.
Salt and pepper to taste.

Cooking method:

Boil mushroom broth. Add peeled and diced potatoes. Season the soup to taste.

Fry carrots and onions and then add them to the soup. When the soup is ready, add coarsely chopped sorrel and stir for 3 minutes.

Mushroom soup with barley

Ingredients:

Green onion – 4 feathers.
Carrots – 1 pc.
Onions – 1 pc.
Bay leaf.
Salt to taste.
Butter – 2 tbsp.
Vegetable oil – 1 tbsp.
Dried mushrooms – 50 g.
Large potatoes – 2 pcs.
Pearl barley – 0.5 tbsp.

Cooking method:

Steam the pearl barley in a water bath. Boil the mushroom broth and add pearl barley, cook for 20 minutes. Peel the potatoes, cut them and add them to the broth.

Prepare roasted carrots and onions and add to the soup. Add spices to taste and finely chopped herbs.